Apple Cider Vinaigrette

Apple Cider Vinaigrette

3 tblsp honey
4-5 tblsp apple cider vinegar
pinch of salt
pinch of pepper
3-4 shakes Braggs 24 Spice Mix
1/8c Extra Virgin Olive Oil
2-3 cloves chopped garlic.

Whisk together the honey, acv and seasonings. Then slowly add in the olive oil while whisking. Taste and adjust as needed. Then add chopped garlic. Allow to sit for an hour so flavors combine. Keep refrigerated in air-tight container. Keeps up to 2 weeks.

Harvest Salad with Pumpkin Vinaigrette

Harvest Salad:
1 large head of romaine lettuce, chopped
2 carrots, shredded
4 – 6 mushrooms, sliced
1 small green apple, sliced
One cob of fresh corn, cut off the cob
1/4c pumpkin seeds, toasted
1/4c cranberries
1/4c pecans, chopped

Pumpkin Vinaigrette:
1/2c pumpkin puree
1/4c apple cider vinegar
1/2c olive oil
3 or 4 fresh sage leaves, minced
1 garlic clove, minced
1/2 tsp sea salt
1/4 tsp black pepper

Mix all of the ingredients for vinaigrette in a blender.  Toss salad ingredients in a bowl, and top with the dressing.

Ranch Dressing Remade

Ranch Dressing Remade

1c greek yogurt
1 tblsp dill, minced
2 tsp parsley, minced
2 tsp lemon juice
1/4 tsp sea salt
1/4 tsp celery seed
garlic salt and pepper, to taste

Place all ingredients in a small bowl and stir until thoroughly mixed.

Garden Pesto

This year we started a family garden! I had the pleasure of picking our produce last week & made a wonderful Pesto from all the clippings! Enjoy!

Garden Pesto

1c spinach
3-4 springs of parsley
5-6 small basil leafs
2 green onions
small handful of almonds or pine nuts
1 clove garlic
2 tblsp parmesan cheese
2 tblsp extra virgin olive oil
salt & pepper to taste (I used herbamare)

In a blender, food processor (or my new addiction the Ninja Express Chopper) add all of the ingredients, EXCEPT the parmesan cheese and olive oil.  Blend until well combined.  Add the parmesan cheese and continue to blend, while scrapping down the sides of the food processor. Slowly add in the olive oil, little amounts at a time.  You may not need the full 2 tablespoons.  When the Pesto has been well blended & whipped you are done!

I put it on pasta or as a pizza sauce or even a dip for crackers.  I also add in different varieties of veggies like kale, cucumber, zucchini, etc...

Buttermilk Substitute

I never have buttermilk.  Plan and simple. I don't drink it & therefore never have it on hand for recipes.  So, I got this great recipe from my dad for buttermilk substitute.

Buttermilk Substitute

1 tblsp lemon juice
Milk

In a glass measuring cup, add the lemon juice.  Then fill with milk until you reach 1 cup on the measuring line.  Stir and let sit 5 minutes before using in recipes.  Wasn't that easy? :)

Green Goddess Dressing

Green Goddess Dressing

1/2 cup olive oil, reduced fat Hellman's mayo
1/2 cup Fage greek yogurt
2 tsp anchovy paste
2 tbsp lemon juice (about half a lemon)
1/4 cup fresh tarragon
1/4 cup fresh chives
1/4 cup fresh parsley
1/8 tsp freshly cracked black pepper
salt

Combine all ingredients in the food processor and pulse until blended. Serve chilled.  Store in an air-tight container in the refrigerator for 3-5 days.

Creamy Garlic Dressing

Creamy Garlic Dressing

1/2c buttermilk
1/4c olive oil mayonnaise (I use kraft)
1 1/2 tblsp lemon juice
2 tblsp parmesan cheese, grated
2 tsp reduced-sodium soy sauce
1 clove garlic, minced
1/8 tsp salt
pinch of black pepper

Combine buttermilk, mayonnaise, lemon juice, parmesan, soy sauce, garlic, salt & pepper in blender, blend until smooth.

Serving: 1 Tablespoon   18 cal   1g fat   1mg chol   1g carb   1g protein   89mg sodium

This recipe is best kept in a mason jar with a tight lid.  It can be refrigerated for 2-3 days.

Creamy Cilantro-Avocado Dressing

Creamy Cilantro-Avocado Dressing

1/2 ripe avocado
3/4c packed fresh cilantro
1/2c nonfat plain yogurt
2 scallions, chopped
1 clove, garlic
1 tblsp lime juice
1/2 tsp sugar
1/4 to 1/2 tsp salt

Place avocado, cilantro, yogurt, scallions, garlic lime juice, sugar and 1/4 tsp salt in blender.  Blend until smooth.  Taste & add additional salt if needed.

Serving: 1 Tablespoon  16 cal  1g fat   2g carbs   1g protein   1g fiber   80mg sodium

This is one of my favorite dressing recipes!! At 16 calories per tablespoon, you can't go wrong.  It's definitely my go-to dressing when especially topped with grilled chicken or even lime-grilled steak.  Perfect with Romaine lettuce or even Arugala!

Red Wine Vinaigrette

Red Wine Vinairgrette

1/4c Red Wine Vinegar
3 tblsp Olive Oil
1 tblsp kraft olive oil mayonnaise
Pinch of...
Rosemary
Chives
Garlic Powder
Parsley
Salt
Pepper

Whisk all the ingredients together & top your favorite veggies, salads or even use as a marinade for meats before grilling or baking!

Broccoli Raisin Salad

Broccoli Raisin Salad

Salad:
2 heads broccoli, chopped
1/2c golden raisins
1 medium onion, diced
5 slices bacon, diced & fried

Dressing:
3/4c light miracle whip
3/4c greek yogurt
2 tblsp agave
1/2 tsp dijon mustard
1/4c milk

Chop 2 heads of broccoli in small pieces, stems included.  Add to large bowl, chopped broccoli, golden raisins, chopped onions, fried chopped bacon and toss.  In a mixing bowl, whip together the miracle whip, sugar, dijon mustard & milk.  Whip until you get a dressing-like consistency.  You may add more milk to get that consistency.  Add dressing to veggies & mix.  Refrigerate and serve.